# What You'll Need:
→ For the Dough
01 - 1 cup (245 g) low-fat Greek yogurt or blended low-fat cottage cheese
02 - 1 cup (120 g) all-purpose flour
03 - 1 tablespoon baking powder
04 - 1 tablespoon Italian seasoning or dried herbs of choice
05 - 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
06 - 1 teaspoon salt
→ For the Filling
07 - 120 g (8 tablespoons) pizza sauce, approximately 15 g per pocket
08 - 160 g (8 slices or 20 g per pocket) low-fat mozzarella cheese
# Method:
01 - Preheat oven to 375°F. Line a baking tray with parchment paper.
02 - In a large mixing bowl, combine flour, baking powder, Italian seasoning, garlic powder, and salt. Stir thoroughly to distribute evenly.
03 - Add Greek yogurt to the dry mixture and mix with a spatula until a shaggy dough forms. The dough will appear sticky initially.
04 - Transfer dough to a floured surface. Knead for 2-3 minutes until smooth, elastic, and no longer sticky. Add small amounts of flour if necessary.
05 - Divide dough into 8 equal pieces. Roll each piece into an oval approximately 6 inches in length.
06 - Place 1 tablespoon (15 g) pizza sauce and 1 slice (20 g) cheese on one half of each oval, leaving a ½-inch border around the edges.
07 - Fold dough over filling to create a pocket shape. Press edges firmly with a fork to seal, applying a small amount of water to edges if needed for better adhesion.
08 - Place sealed pockets on the prepared baking tray, ensuring they are spaced 2 inches apart.
09 - Bake for 18-20 minutes until pockets are golden brown and crisp to the touch.
10 - Allow pockets to cool for 5 minutes before serving to prevent burning and allow filling to set.
